1) Curdle the non-dairy milk and prepare the flax mixture

Preheat your waffle iron. In a medium bowl, whisk together the non-dairy milk, apple cider vinegar and vanilla extract. In another small bowl, whisk together the water and golden flax meal. Let it sit for about 10 minutes.

2) Toast the cornmeal and whisk together the dry ingredients

Toast the corn meal (optional) in a large skillet over low heat for about 10 minutes, stirring occasionally until golden. Set aside. In a large bowl, add the whole wheat flour, all-purpose flour, oat bran, cornmeal, sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger.

3) Mix the wet ingredients into the dry ingredients

Add the non-dairy milk, apple cider vinegar mixture and the flax meal slurry into the large bowl containing the flour. Now add the melted coconut oil and mix until just incorporated.

4) Bake the vegan waffles to perfection

Liberally coat the waffle iron cooking surface with cooking spray. It's important to do this every time you add batter to the waffle iron so the waffles don't stick. Using a ladle, pour enough batter to cover ¾ of the surface of the waffle iron. Cook 4 to 5 minutes or until the waffles are golden brown. Repeat with remaining batter.

Waffles keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. This recipe makes about 6 Hearty Vegan Waffles.

This Vegan Lemon Poppy Seed Pancake recipe features lemon juice, lemon extract and lemon zest combined with poppy seeds to create a bright lemony flavor that's a great way to start the day. These vegan pancakes are delightful topped with a touch of almond butter, fruit and/or real maple syrup.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

2) Whisk together the dry ingredients

3) Whisk the pancake batter together

Whisk the vegetable oil into the non-dairy milk and lemon juice from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the slivered almonds.

4) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil or a similar heat tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
This recipe makes 8 to 10 Vegan Lemon Poppy Seed Pancakes.

{loadposition aal-griddle}
{loadposition article-end} ]]>Fri, 07 Mar 2008 07:34:34 -0500http://www.veganbaking.net/recipes/breakfast/waffles/multigrain-waffleshttp://www.veganbaking.net/recipes/breakfast/waffles/multigrain-waffles
Growing up, my Dad would make pancakes every Sunday. On the rare occasions he made waffles, I knew he was pulling out all the stops for Sunday breakfast. Inspired by the waffles I grew up with, I created this Vegan Multigrain Waffle recipe that features rolled oats, whole wheat flour and your choice of toasted corn meal, oat bran or wheat germ. Top it with real maple syrup or fresh organic berries to be transported back to my dining room circa 1985. {loadposition share}

Growing up, my Dad would make pancakes every Sunday. On the rare occasions he made waffles, I knew he was pulling out all the stops for Sunday breakfast. Inspired by the waffles I grew up with, I created this Vegan Multigrain Waffle recipe that features rolled oats, whole wheat flour and your choice of toasted corn meal, oat bran or wheat germ. Top it with real maple syrup or fresh organic berries to be transported back to my dining room circa 1985.

3) Whisk the dry ingredients together

4) Stir the waffle batter

Add the non-dairy milk oat mixture and the coconut oil to the bowl containing the dry ingredients and stir until just incorporated.

5) Bake the vegan waffles to perfection

Coat the waffle iron cooking surface with cooking spray. It's important to do this every time you add batter to the waffle iron. Using a ladle, pour enough batter to cover ¾ of the surface of the waffle iron. Cook 4 to 5 minutes or until the waffles are golden brown. Repeat with the remaining batter.

Top the waffles with almond butter, organic berries, and/or maple syrup. The waffles keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. This recipe makes about 6 Vegan Multigrain Waffles.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

2) Whisk together the dry ingredients

3) Build the batter

Whisk the wet mixture into the bowl containing the flour mixture. Mix until fully incorporated.

4) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil or a similar heat tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
This recipe makes about 12 Vegan Pumpkin Buckwheat Pancakes.

{loadposition aal-griddle}
{loadposition article-end} ]]>Mon, 03 Mar 2008 06:45:07 -0500http://www.veganbaking.net/recipes/breakfast/pancakes/protein-pancakeshttp://www.veganbaking.net/recipes/breakfast/pancakes/protein-pancakes
This Vegan Protein Pancake recipe is perfect for breakfast if you really want to make sure you get an adequate dose of protein during the first meal of the day. They utilize your choice of just the right amount of hemp protein powder or soy flour and feature chopped walnuts to further increase the protein ante and add to the flavor department. Cinnamon, nutmeg and ginger give these vegan pancakes a satisfying flavor that goes great with a splash of maple syrup (or fresh berries if you're hyperventilating at the idea of consuming too much sugar).
{loadposition share}

This Vegan Protein Pancake recipe is perfect for breakfast if you really want to make sure you get an adequate dose of protein during the first meal of the day. They utilize your choice of just the right amount of hemp protein powder or soy flour and feature chopped walnuts to further increase the protein ante and add to the flavor department. Cinnamon, nutmeg and ginger give these vegan pancakes a satisfying flavor that goes great with a splash of maple syrup (or fresh berries if you're hyperventilating at the idea of consuming too much sugar).

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

2) Whisk together the dry ingredients and spices

3) Build the batter and add the nuts

Whisk the vegetable oil into the non-dairy milk and flax meal mixture from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the chopped walnuts, if using.

4) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil or a similar heat tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the refrigerator and can be easily heated in a toaster.
This recipe makes about 12 Vegan Protein Pancakes.

{loadposition aal-griddle}
{loadposition article-end} ]]>Mon, 03 Mar 2008 06:43:32 -0500http://www.veganbaking.net/recipes/breakfast/pancakes/easy-pancakeshttp://www.veganbaking.net/recipes/breakfast/pancakes/easy-pancakes
This is your simple, standard Easy Vegan Pancake recipe that strikes a good balance between fluffiness and thinness. They feature enhanced nutrition in the form of whole wheat flour and your choice of oat bran, wheat bran or wheat germ. Feel free to mix 1 cup of chopped fruit or berries into the batter before pouring. Top these vegan pancakes with maple syrup, Agave Maple Syrup and/or a dollop of almond butter.
{loadposition share}

This is your simple, standard Easy Vegan Pancake recipe that strikes a good balance between fluffiness and thinness. They feature enhanced nutrition in the form of whole wheat flour and your choice of oat bran, wheat bran or wheat germ. Feel free to mix 1 cup of chopped fruit or berries into the batter before pouring. Top these vegan pancakes with maple syrup, Agave Maple Syrup and/or a dollop of almond butter.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

1) Prepare your cooking surface and curdle your non-dairy milk

If you're using a cast iron griddle, place it on your range and set both burners to medium-high heat. If you're using a skillet, place it over low heat. If you're using an electric griddle, set it for medium-high heat. Keep all cooking surfaces un-oiled for now. In a medium bowl, whisk together the non-dairy milk, apple cider vinegar and vanilla extract. Let it sit for about 10 minutes so the non-dairy milk curdles.

2) Whisk together the dry ingredients

3) Whisk together the wet ingredients

Whisk the vegetable oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the chopped walnuts.

4) Cook your vegan pancakes to perfection

If you're using a cast iron griddle or skillet, coat it with a thin layer of vegetable oil. If you're using a teflon coated cooking surface, skip adding oil to the cooking surface. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
This recipe makes about 12 Easy Vegan Pancakes.

{loadposition aal-griddle}
{loadposition article-end} ]]>Mon, 03 Mar 2008 06:43:10 -0500http://www.veganbaking.net/recipes/breakfast/french-toast/french-toasthttp://www.veganbaking.net/recipes/breakfast/french-toast/french-toast
This Easy Vegan French Toast recipe is just one more reason to get up in the morning. It's great for brunch with friends too because you don't have to waste the whole morning being on griddle duty as much as you do with pancakes. It features chickpea flour, nutritional yeast flakes, cinnamon, nutmeg and cardamom to bring out the best combination of savory and sweet flavors.
{loadposition share}

This Easy Vegan French Toast recipe is just one more reason to get up in the morning. It's great for brunch with friends too because you don't have to waste the whole morning being on griddle duty as much as you do with pancakes. It features chickpea flour, nutritional yeast flakes, cinnamon, nutmeg and cardamom to bring out the best combination of savory and sweet flavors.

1) Prepare your bread

Toast 8 slices of bread. Alternatively, you may also leave the bread out the night before so it gets stale.

2) Whisk together your wet ingredients

In a medium bowl, whisk together the non-dairy milk, vegetable oil, sugar, apple cider vinegar and vanilla extract. Let it sit for about 10 minutes so the non-dairy milk curdles.

3) Whisk together your dry ingredients

In a large mixing bowl, whisk together the chickpea flour, nutritional yeast flakes, salt, cinnamon, nutmeg and the non-dairy milk apple cider vinegar mixture from Step 2. Process until smooth and creamy and pour the mixture to a large bowl.

4) Preheat your cooking surface

Lightly oil a large non-stick or seasoned skillet or griddle and place on medium heat. The skillet or griddle is properly heated when a few drops of water flicked on it makes a sizzling sound. Do not use a stainless steel skillet because the French Toast will stick to it.

5) Cook your vegan french toast to perfection

Place a slice of the bread in the mixture and flip it over to coat the other side. Cook the French Toast for 1 to 2 minutes or until golden brown, carefully flip the slices over and cook an additional 1-2 minutes or until golden brown. Transfer the French Toast to a large plate. Lightly oil the skillet again and repeat the cooking procedure for the remaining slices of bread. Serve the French toast with your choice of jam, syrup or fresh fruit.
This recipe makes 8 slices of Easy Vegan French Toast.

{loadposition aal-griddle}
{loadposition article-end} ]]>Mon, 03 Mar 2008 06:38:50 -0500http://www.veganbaking.net/recipes/breakfast/pancakes/ginger-carrot-raisin-pancakeshttp://www.veganbaking.net/recipes/breakfast/pancakes/ginger-carrot-raisin-pancakes
This Vegan Ginger Carrot Raisin Pancake recipe isn't your conventional vegan pancake recipe because it features carrots for a subtle butteriness, raisins for a little extra bonus sweetness and ginger for a hint of spicy finish. it's a great combination of flavors that is further enhanced with a drizzle of maple syrup or Agave Maple Syrup.
{loadposition share}

This Vegan Ginger Carrot Raisin Pancake recipe isn't your conventional vegan pancake recipe because it features carrots for a subtle butteriness, raisins for a little extra bonus sweetness and ginger for a hint of spicy finish. it's a great combination of flavors that is further enhanced with a drizzle of maple syrup or Agave Maple Syrup.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

2) Whisk together the dry ingredients

3) Prepare the carrot, ginger and raisins

Shred the carrot and chop the ginger. Add the carrots, raisins and ginger to a small bowl and set aside.

4) Mix the pancake batter

Whisk the vegetable oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the carrots, raisins and ginger.

5) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
This recipe makes about 12 Vegan Ginger Carrot Raisin Pancakes.

{loadposition aal-griddle}
{loadposition article-end} ]]>Mon, 03 Mar 2008 06:31:17 -0500http://www.veganbaking.net/recipes/breakfast/pancakes/blueberry-buckwheat-pancakeshttp://www.veganbaking.net/recipes/breakfast/pancakes/blueberry-buckwheat-pancakes
This Vegan Blueberry Buckwheat Pancake recipe features blueberries and buckwheat flour which lends them a tart sweetness along with an earthy, nutty richness. You also have the choice of adding either oat bran, wheat bran or wheat germ. These vegan pancakes are delightful topped with a touch of almond butter, additional fruit and/or real maple syrup. {loadposition share}

This Vegan Blueberry Buckwheat Pancake recipe features blueberries and buckwheat flour which lends them a tart sweetness along with an earthy, nutty richness. You also have the choice of adding either oat bran, wheat bran or wheat germ. These vegan pancakes are delightful topped with a touch of almond butter, additional fruit and/or real maple syrup.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

2) Whisk together the dry ingredients

3) Whisk together the flavor building ingredients

Whisk the vegetable oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the blueberries.

4) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil or a similar heat-tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. This recipe makes about 12 Vegan Blueberry Buckwheat Pancakes.

This easy to make Vegan Banana Walnut Pancake recipe features both banana purée and banana slices for maximum banana flavor. Walnuts add an earthy complexity. Top these vegan pancakes with a touch of almond butter, fruit and/or real maple syrup.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

2) Whisk together the dry ingredients

3) Prepare your bananas

Mash enough peeled bananas with a fork to make 1 cup of banana purée. Peel and slice one additional banana and set it aside.

4) Prepare the pancake batter

Whisk the vegetable oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the banana purée and chopped walnuts.

5) Bake your vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola or a similar heat-tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. This recipe makes about 12 Vegan Banana Walnut Pancakes.

Chopped apples lightly caramelized in Vegan Butter with cinnamon, nutmeg and allspice help make this Vegan Apple Spice Pancake recipe become part of an unforgettable breakfast. Especially when these vegan pancakes are topped with maple syrup and/or a touch of almond butter.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

3) Sauté the apple mixture

4) Mix the batter

Whisk the vegetable oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the apple pieces.

5) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with a heat tolerant oil such as canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
This recipe makes about 12 Vegan Apple Spice Pancakes.

{loadposition aal-griddle}
{loadposition article-end} ]]>Mon, 03 Mar 2008 06:26:56 -0500http://www.veganbaking.net/recipes/breakfast/french-toast/ferocious-french-toasthttp://www.veganbaking.net/recipes/breakfast/french-toast/ferocious-french-toast
This Ferocious Vegan French Toast recipe utilizes the creaminess of cashew butter and just the right combination of tahini instead of the usual eggs. These nut butters get slightly toasted during cooking which adds a complex savory richness that's further enhanced by cinnamon and nutmeg. It's a delicious vegan take on the old classic. {loadposition share}

This Ferocious Vegan French Toast recipe utilizes the creaminess of cashew butter and just the right combination of tahini instead of the usual eggs. These nut butters get slightly toasted during cooking which adds a complex savory richness that's further enhanced by cinnamon and nutmeg. It's a delicious vegan take on the old classic.

1) Prepare your bread

Toast 8 slices of bread. Alternatively, you may also leave the bread out the night before so it gets stale.

2) Process your french toast batter

In a food processor or blender add the water, cashew butter, tahini, sugar, salt, cinnamon, nutmeg and vanilla extract. Process until smooth and creamy. Transfer the mixture to a large bowl.

3) Prepare your cooking surface

Lightly oil a large skillet or griddle and place on medium heat. The skillet or griddle is properly heated when a few drops of water flicked on it makes a sizzling sound.

4) Cook the vegan french toast to perfection

Place a slice of the bread in the mixture and flip it over to liberally coat both sides. Cook the French toast for 1 to 2 minutes or until golden brown, carefully flip the slices over and cook an additional 1 to 2 minutes or until golden brown. Low and slow is the key here so the interior of the bread slices let go of as much moisture as possible and the outside surfaces are lightly toasted. Transfer the French toast to a large plate. Lightly coat your skillet with vegetable oil again and repeat the cooking procedure for the remaining slices of bread. Serve with your choice of jams, syrups or fresh fruit. Store in a covered container in the refrigerator for up to one week. This recipe makes 8 slices of Ferocious Vegan French Toast.